African/Thai Stew, Cold Veggies With Dip: Date Added: 21 Nov 2009 Ingredients:

450 gram precut fresh veggies (1 lbs or 16 oz)
Ranch dip
1 x sweet potato (often mislabeled as Yam), cubed
1 x small to medium onion, finely chopped
2 teaspoons olive oil (10 mL)
2 teaspoons prepared garlic (10 mL)
2 stalks celery, diced
1 x green pepper, chopped (cut and freeze the other half for next time)
3 cups vegetable broth (750 mL)
1 can chunky tomatoes (I use the spicy red pepper variety) (19 oz)
1 can chickpeas, drained (19 oz)
1 tsp ground cumin (5 mL)
1 tsp ground curry powder (5 mL)
1 tsp ground coriander (5 mL)
1 tsp chili powder (5 mL)
Fresh ground pepper to taste
1 tbsp lime juice (5 mL)
2 teaspoons prepared ginger from a jar (30 mL)
1/4 cup sultana raisins (75 mL)
2 tbsp light peanut butter (30 mL)
2 tbsp chopped fresh cilantro (optional) (30 mL)

Cooking Instructions:

Arrange veggies on a plate with a side of Ranch dip. Heat olive oil in a large, Dutch oven (medium-high). Add onions and garlic to hot oil and stir.

Add celery and green pepper and let cook for a few minutes. Add to pot in this order: vegetable broth, sweet potatoes, tomatoes, chickpeas, cumin, curry, coriander, chili, pepper, lime juice, and ginger.

Bring to a boil. Reduce heat to low and simmer, covered. Set timer for 25 minutes. When timer rings, stir in raisins and peanut butter. Simmer a little longer.

Sprinkle some fresh chopped cilantro on top. This is a great garnish and kicks this dish up to the next level.

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